Recipe serves 4
Ingredients
4 portions of Slow Cooker Asian Citrus Shredded Chicken
4 tsp. tamari sauce
4 tsp. Sriracha sauce
4 tsp. lime juice
½ cup (45g) broccoli florets, chopped
2 carrots, cut into matchsticks
1 bell peppers, sliced
4 tbsp. spring onions, sliced
4 vegetable bouillon cubes
8.8 oz. (250g) vermicelli rice noodles
2 tbsp. fresh cilantro (coriander), chopped, to serve
What you need to do
Prepare 4 x 1 liter mason jars. Divide the Slow Cooker Asian Citrus Shredded Chicken into the base of each jar.
Now add the tamari and Sriracha sauces along with the lime juice.
Layer the vegetables into the jars and place a bouillon cube in each jar. Finally, finish by dividing the vermicelli noodles evenly between each jar and store in the refrigerator until ready to serve.
When ready to serve, pour boiling water in to fill the jar and carefully stir contents. Take care to ensure that the bouillon cube is completely dissolved. Set the jar aside for 5 minutes before serving.
Pour the contents of the jar into a large bowl, top with the fresh cilantro and serve immediately.
Pro Tip: Make the Slow Cooker Asian Citrus Shredded Chicken in advance.
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